A lightly sweetened whipped cream for finishing, filling, and service. Start cold and stop before graininess. Yield: about 1.6 L whipped volume. Hold chilled and re-whisk gently if it relaxes.
Yield: 1 portions · Prep 12 min
Ingredients
1000 ml thickened cream
80 g icing sugar
10 ml vanilla bean paste
Method
Chill equipment Chill cream, bowl, and whisk to 2-4°C. Cold fat traps air more reliably.
Combine Combine cream, sifted icing sugar, and vanilla. Dissolve sugar before high-speed whipping.
Whip slowly Whip on medium speed to build small, stable bubbles rather than large coarse foam.
Finish peaks Stop at soft or medium peaks according to use. For piping, aim for medium peaks with a smooth surface.
Pipe or spread Use immediately for clean lines. Over-whipped cream can be loosened with a small amount of fresh cream.
Hold safely Hold covered at or below 4°C. Do not leave whipped cream on the bench during service setup.
